JP7374962B2 - Oil and fat compositions for spreads or infusions, bakery products coated or infused with them - Google Patents

Description

The present invention relates to a spreadable or injectable oil and fat composition in which the continuous phase is a fat and oil and contains an enzyme, and a bakery product obtained by applying or injecting the same to a bakery baked product.

Hitherto, oil and fat compositions containing enzymes have been known, such as α-amylase and maltose production, which improve the soft feel and melt-in-the-mouth feel of confectionery and bread products, have excellent retention, and improve caving. An oil and fat composition containing α-amylase and an alginate ester having an esterification degree of 23% or more and less than 75%, a bread dough that yields bread with improved melting in the mouth over time, and preferably baked In order to obtain bread dough that has both melt-in-the-mouth texture and softness even after a period of time has passed, fatty acid A consisting of C12-22 fatty acids and fatty acid B consisting of C1-10 fatty acids are used in a 1:2 molar ratio. and AAB triglyceride containing fatty acid A and fatty acid B in a molar ratio of 2:1 as constituent fatty acids, the content of the ABB triglyceride/the content (weight ratio) of the AAB triglyceride. 0.02 to 2.0, the content of the ABB type triglyceride is 0.003 to 4.8 parts by weight based on 100 parts by weight of flour contained in the bread dough, and the plastic fat composition further contains an emulsifier and amylase. Bread dough (Patent Document 2) containing the same is known.

In addition, a bakery oil and fat composition containing tetrasaccharide-producing amylase (Patent Document 3) is used for bakery products that suppress the aging phenomenon over time, and for bakery products that have both a soft texture, crispness, and melt-in-the-mouth texture. ), a water-in-oil emulsified fat composition for bakery use containing hemicellulase, which can stably obtain bakery foods with a soft and moist texture without causing deterioration of physical properties of the dough such as stickiness. (Patent Document 4) and an oil and fat composition for bakery products containing fats and oils and glycolytic enzymes (Patent Document 5), which provide bakery items with excellent soft texture and elasticity and suppressed sticky feeling (Patent Document 5) ), acidic protease for bakery products, and maltooligosaccharide-forming amylase, which have a soft texture and crispness/melt in the mouth when eaten raw, and have a desirable texture even when reheated. An oil and fat composition (Patent Document 6) is known.

On the other hand, French toast is a bread dish made by soaking bread in a mixture of beaten eggs and milk, then frying it in a frying pan with butter or vegetable oil, which gives the bread a moist texture that is popular. . However, because so-called French toast has a high water content, it cannot be treated in the same way as wholesale bread, which is meant to last for two to four days. Therefore, in order to reduce moisture as much as possible, bakery products are sold that are coated with oil and fat compositions such as margarine on baked bread and reheated to infiltrate the bread with ingredients containing a lot of oil and fat, giving it a soft and moist feel. has been done. However, it was different from the smoothness and melt-in-your-mouth texture of French toast, and there was room for improvement.

In addition, bakery products are sold in which the cross section of bread is coated with a water-in-oil emulsified oil or fat composition such as margarine, or bread rolls are injected with a water-in-oil emulsified oil or fat composition. Conventionally, it has been possible to enjoy a soft and moist texture by heating the bread with a water-in-oil type emulsified fat composition that has already been applied or injected into the bread. In such cases as well, there is a need to add even more value by giving the food a different texture.

JP2016-054680A Japanese Patent Application Publication No. 2016-189724 Japanese Patent Application Publication No. 2019-071872 JP2019-149982A Japanese Patent Application Publication No. 2020-178549 JP2021-036865A

The problem of the present invention is to create a bakery product that is distributed after baking, but whose texture does not change after baking and before reheating, but by reheating, the texture becomes soft and juicy like French toast when eaten. Our goal is to provide products. Another objective is to provide a bakery product with a soft and juicy texture that can withstand storage at room temperature for several days by reheating.

The present inventors have made extensive studies to solve the above problems, and found that enzymes present in a plastic fat composition whose continuous phase is oil and fat, which is applied or injected into baked goods, do not act on baked goods. It was confirmed that when a plastic fat composition is melted by reheating, the enzyme can directly contact the baked goods in a bakery, thereby modifying the contact surface, leading to the completion of the present invention. In addition, Patent Documents 1 to 6 mentioned above are oil and fat compositions containing enzymes and having oil and fat as a continuous phase, which are used in bakery products, but are kneaded or folded into bakery dough before baking, and are used in bakery products. The technical idea is completely different from the present invention applied to fired products.

That is, the present invention is as specified by the matters described in the claims.
[1] An oil or fat composition for spread or injection, the continuous phase of which is oil and fat, and which contains one or more enzymes selected from the group consisting of glycolytic enzymes and proteolytic enzymes.
[2] The oil and fat composition is melted by reheating the bakery product in which the oil and fat composition is applied or injected onto the baked goods, and one or more enzymes selected from the group consisting of glycolytic enzymes and proteolytic enzymes are added. The oil and fat composition described in [1] above for acting on bakery baked products.
[3] The oil and fat composition described in [1] or [2] above, wherein the glycolytic enzyme is one or more enzymes selected from the group consisting of amylase and hemicellulase.
[4] A bakery product, characterized in that the oil and fat composition according to any one of [1] to [3] above is coated or injected into a bakery baked product.
[5] The bakery product according to [4] above, which melts the oil and fat composition that has been applied or injected by reheating and causes the enzyme to act on the baked goods.
[6] A method for producing a reheated bakery product, which comprises reheating the bakery product according to [4] or [5] above to melt the oil and fat composition and allowing an enzyme to act on the bakery dough.

If the oil and fat composition of the present invention, in which the continuous phase is oil and fat and contains an enzyme, is applied or injected in advance into bakery baked products that are distributed after baking at a bakery, etc., the enzyme will not act on them before reheating. However, when reheated at a bakery, store, or home, the fat and oil composition melts and enzymes act on the baked product, making it soft and juicy like French toast when eaten. It is possible to provide a bakery product with a good texture and a quality that can withstand storage at room temperature for several days.

The oil and fat composition of the present invention has a continuous phase of oil and fat, and contains one or more enzymes selected from the group consisting of glycolytic enzymes such as amylase and hemicellulase, and proteinases (proteases). Or, there is no particular restriction as long as it is an oil or fat composition that has been specified for use as an infusion. Here, "for spread" refers to a composition for applying to bakery baked products, and "for infusion" refers to It is meant to be injected into bakery baked goods. The use of the oil and fat composition of the present invention has been specified, in which the oil and fat composition is melted by reheating the bakery product to which the oil and fat composition has been applied or injected, and the enzyme is caused to act on the bakery product. Particularly preferred are those that

In addition, the bakery product of the present invention is not particularly limited as long as the oil and fat composition of the present invention is applied or injected to the bakery baked product, and the bakery product is not particularly limited as long as the oil and fat composition of the present invention is applied or injected to the bakery baked product. Specific examples include products that are packaged, distributed, and displayed in stores. This bakery product is preferably one that has the purpose of "melting the oil and fat composition that has been applied or injected by reheating and allowing the enzyme to act on the baked goods."

Examples of the oil and fat compositions in which the continuous phase is oil and fat used in the present invention include shortenings that have only an oil phase, margarine that is water-in-oil type, and plastic oil and fat compositions such as fat spreads. The fat content of the plastic fat composition is, for example, 50 to 95% by mass, 50 to 100% by mass, 60 to 95% by mass, 60 to 100% by mass, 70 to 95% by mass, 70 to 100% by mass, 80 to 95% by mass. %, preferably 80 to 100% by mass.

The oil and fat used in the oil and fat composition in which the continuous phase is oil and fat used in the present invention are not particularly limited as long as they are edible oils and fats that are commonly used in margarine, shortening, etc., and include, for example, soybean oil, rapeseed oil, Various vegetable and animal fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, cacao butter, monkey fat, beef tallow, lard, milk fat, fish oil, whale oil, etc. , as well as processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification, and synthetic oils and fats such as medium-chain fatty acid triglycerides. One type or two or more types can be used.

In the present invention, the melting point of the fats and oils used in the fats and oils composition of the present invention is 45°C, since the enzyme melts during reheating in an oven, microwave oven, steamer, etc., and the effect is obtained when the enzyme comes into contact with bakery baked products. The temperature is preferably below, more preferably 40°C or below, and even more preferably 38°C or below.

In addition, before re-baking, the enzyme is retained by the continuous phase of fat and oil, and it is preferable that it does not act on bakery baked goods. Therefore, the melting point of the fat and oil used in the fat and oil composition of the present invention is 25°C The temperature is preferably 28°C or higher, more preferably 30°C or higher, and even more preferably 30°C or higher. The melting point can be measured according to the standard oil and fat analysis test method "2.2.4.2-1996 Melting point (rising melting point)".

The oil and fat composition of the present invention may contain raw materials other than oil and fat as long as the effects of the present invention are not impaired. Examples of such other raw materials include water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sugars and sugar alcohols, and sweeteners such as stevia and aspartame. , coloring agents such as β-carotene, caramel, and red yeast rice pigment, tocopherol, antioxidants such as tea extract, vegetable proteins such as wheat protein and soy protein, eggs and various egg processed products, fragrances, skim milk powder, whey powder, etc. Examples include food materials and food additives such as dairy products, seasonings, pH adjusters, food preservatives, fruits, fruit juices, spices, grains, beans, vegetables, meat, and seafood.

The origin of the glycolytic enzyme used in the present invention is not particularly limited, and examples include amylase, amyloglucosidase, pullulanase, hemicellulase, cellulase, pectinase, etc., but from the group consisting of amylase and hemicellulase. It is preferable to contain at least one selected type. The origin of these glycolytic enzymes is not particularly limited, but commercially available bread-making glycolytic enzymes and heat-stable glycolytic enzymes are preferred.

Examples of amylase include α-amylase and β-amylase. α-Amylase is an endo-type enzyme that randomly cleaves α-1,4 bonds in starch. Examples include Sumiteam A-10 derived from Bacillus subtilis, heat-stable Sumiteme AH derived from Bacillus sp., and Sumiteme derived from Aspergillus niger. AS, Sumiteam L derived from Aspergillus oryzae (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.), heat-stable spitase derived from bacteria XP-404V2, heat-stable spitase HK/R derived from bacteria (manufactured by Nagase ChemteX Japan Co., Ltd.) , Clistase T10S derived from Bacillus sp., Biozyme A derived from Aspergillus sp. (manufactured by Amano Enzyme), Opticake Fresh 50BG derived from Bacillus sp., Novamil 10000 BG derived from Bacillus sp., Novamil 3D BG derived from Bacillus sp. , Fungamyl 2500SG derived from the Aspergillus genus (manufactured by Novozymes Japan), Coclase derived from Aspergillus oryzae (manufactured by Mitsubishi Chemical Foods), Bakzyme P500 derived from Aspergillus oryzae, Bakzyme AN301 derived from Bacillus amyloliquefaciens (manufactured by DSM), etc. is commercially available.

In addition, β-amylase is an enzyme that hydrolyzes the α-1,4 glucosidic bond of starch from the non-reducing end to the exo form to generate maltose. For example, β-amylase #1500S derived from soybean ( (manufactured by Nagase ChemteX Japan Co., Ltd.), β-amylase F derived from the genus Bacillus "Amano" (manufactured by Amano Enzyme Co., Ltd.), and the like are commercially available.

In addition, glucoamylase, which is an exo-type enzyme that sequentially decomposes starch into glucose (β-type) units from the non-reducing end, is known as, for example, Bakzyme AG800 (manufactured by DSM) derived from Aspergillus niger, AMG1100BG (manufactured by Novozyme) derived from Aspergillus sp. (manufactured by Japan Co., Ltd.) are commercially available. In addition, cellulase, which is an enzyme that hydrolyzes the glycosidic bonds of β-1,4-glucan (for example, cellulose), includes, for example, Celluclast BG (manufactured by Novozymes Japan), Bakzyme X-CELL derived from Trichoderma reesei (DSM) commercially available.

Hemicellulase is an enzyme that hydrolyzes hemicellulose, which is a polysaccharide extracted from plant tissues with alkaline, and its origin is not particularly limited. Examples of hemicellulose serving as a substrate include xylan, arabinoxylan, arabinan, mannan, galactan, xyloglucan, and glucomannan. These enzymes that hydrolyze hemicellulose are generally called hemicellulases, and examples include Sumiteam SNX derived from Aspergillus niger, Sumiteme HC100, cellulosin TP25 derived from Trichoderma reesei (manufactured by HBI), bakezyme HS2000 derived from Aspergillus niger, bakezyme ARA10000, bakezyme BXP5001 derived from Bacillus subtilis (manufactured by DSM), pentopan 500BG (manufactured by Novozyme), hemicellulase "Amano" 90 (manufactured by Amano Enzymes), ^SucraseTM X (manufactured by Mitsubishi Chemical Foods, Inc.), and the like are commercially available.

The origin of the proteolytic enzyme (protease) used in the present invention is not particularly limited, but commercially available bread-making proteases and thermostable proteases are preferred. Examples of such proteases include Aspergillus oryzae-derived neutral protease Sumiteam LP, Sumiteam LPL, Sumiteam OP (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.), and protease S "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) which is a heat-stable protease. , Neutrase 1.5MG (manufactured by Novozyme), super thermostable serine protease Pfu Protease S (manufactured by Takara Bio), punchdase P derived from Aspergillus sp. (manufactured by Yakult Pharmaceutical Co., Ltd.), Bakezyme B500 derived from Bacillus amyloliquefaciens, Aspergillus Bakezyme PPU95.000 (manufactured by DSM) derived from S. oryzae is commercially available.

The amount of the glycolytic enzyme or protease to be added can be appropriately selected depending on the titer, heat resistance, and optimum temperature of the enzyme, and a necessary amount can be used as appropriate. For example, by mixing these enzymes into margarine or shortening, the enzymes of the present invention can be added in an amount of 0.005 to 2% by mass, preferably 0.01 to 1% by mass, and more preferably 0.1% by mass in an oil or fat composition. Oil and fat compositions for spreads or injections can be obtained.

The temperature history in the reheating process differs depending on the thickness of the oil and fat composition applied to the bakery baked product, the amount of the oil and fat composition injected, the size of the space into which it is injected, the reheating method and conditions, etc. The types and amounts of glycolytic enzymes and proteases to be added can be appropriately selected depending on the actual temperature history conditions. More specifically, in any temperature range included in the range from the temperature at which the fat or oil, which is the continuous phase in the oil or fat composition of the present invention, begins to melt in the reheating step to the highest temperature in the reheating step. Preferably, it has enzymatic activity. Furthermore, it is more preferable to have activity in any temperature range included in the range from the melting point of the oil and fat composition to 100°C, and it is even more preferable that the lower limit of the temperature range is 40°C, and even more preferably 45°C. Most preferably. Further, the upper limit of the temperature range is more preferably 95°C, and most preferably 90°C.

For example, when an oil or fat composition is applied to baked goods in a bakery and the reheating process is performed in an oven, the temperature of the applied surface rises from the temperature before baking, reaching a maximum of about 100 to 200°C. During that temperature history, the fats and oils melt and the enzymes can exert their effects by acting on the baked goods.

For example, when an oil or fat composition is injected into a bakery product and the reheating process is performed in an oven or the like, the temperature inside the bakery product rises from the temperature before baking and reaches about 40 to 80 degrees Celsius. During heating, fats and oils melt and enzymes can exert their effect by acting on the bakery product. Furthermore, when an oil or fat composition is injected into a bakery product and the reheating process is performed in a microwave oven, etc., the temperature inside the bakery product rises from the temperature before baking, reaching about 80 to 100 degrees Celsius. During the temperature history, fats and oils melt and the enzymes can exert their effect by acting on the bakery product.

The method for producing the oil and fat composition of the present invention is not particularly limited, but examples include a method of mixing an enzyme with a plastic oil and fat composition such as shortening, margarine, and fat spread and dispersing it in the plastic oil and fat composition, and a method of dispersing the enzyme in water. Examples include a method of dispersing or emulsifying the dispersed material in a plastic oil/fat composition. Another example is a method of obtaining a plastic fat composition by dispersing or emulsifying an enzyme or an aqueous phase in which an enzyme is dispersed in molten fat and oil, cooling and kneading the resulting mixture. Alternatively, the enzyme or the enzyme is dispersed in water at any point in the process of cooling and kneading the melted fat or the melted fat with an aqueous phase added thereto to emulsify it to obtain a plastic fat composition. There is also a method of adding and mixing a mixture. Specifically, enzymes or enzymes dispersed in oil or water are injected into the line before cooling, before adding kneading, or before removing the oil and fat composition from the line after kneading. An example of this method is mixing with an in-line mixer.

The bakery baked products used in the present invention are obtained by heat-treating (baking, steaming, frying) bakery dough containing flour as a main component, and examples include breads, confectionery, etc. Examples include bread dough such as white bread, sweet bread, variety bread, butter rolls, soft rolls, hard rolls, sweet rolls, danishes, pastries, and French bread, as well as pies, choux, donuts, butter cakes, sponge cakes, and castella cakes. , pancakes, steamed cakes, Chinese steamed buns, steamed buns, dorayaki, taiyaki, hard biscuits, waffles, sables, langue de chat, scones, and other sweets.

The flours used in the above bakery dough include wheat flour (soft flour, medium flour, semi-strong flour, strong flour, etc.), wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soybean flour. In addition to wheat flour and pearl barley flour, starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch, as well as their modified starches, can be mentioned. It is desirable to use 40% by mass or more, preferably 60% by mass or more, more preferably 80% by mass or more. Moreover, in such bakery dough, other raw materials that can be used in conventionally known bakery dough can also be blended, if necessary.

The method of applying or injecting the oil and fat composition of the present invention to bakery baked goods is not particularly limited, and the coating or injection can be carried out by a conventional method, but the method of applying or injecting the oil and fat composition of the present invention to bakery baked goods is not particularly limited. Preferably, coating or injection is performed. Furthermore, there are no particular restrictions on the method of reheating bakery products in which the oil and fat composition of the present invention has been applied or injected. Methods include grilling and steaming.

〔enzyme〕
<α-amylase>
・SumiTeam AH (manufactured by Shin Nippon Chemical Industry Co., Ltd.)
・SumiTeam A-10 (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.)
・SumiTeam AS (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.)
・SumiTeam L (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.)
・Novamil 3D BG (manufactured by Novozymes Japan)
<Hemicellulase>
・SumiTeam SNX (manufactured by Shin Nippon Chemical Industry Co., Ltd.)
・Bakezyme BXP5001 (manufactured by DSM)
<Protease>
・SumiTeam OP (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.)

<Oil and fat composition for spread or injection>
Delicious soft margarine (manufactured by Tsukishima Foods Co., Ltd.; melting point 34°C) was mixed with α-amylase, hemicellulase, and protease at concentrations of 0.01% by mass, 0.1% by mass, and 1.0% by mass, respectively. An oil and fat composition for spread or injection was prepared. In addition, two types of α-amylase were used in combination so that the total amount was 0.1% by mass to prepare an oil and fat composition for spread or injection.

<Sensory evaluation of texture>
A bakery product (white bread) in which 15 g of the above-mentioned spreadable or injectable oil and fat composition was spread on one piece of bread (bakery baked product) was baked at 1300W for 2 minutes and 30 seconds using a toaster (manufactured by Sanyo Electric). The final surface temperature was approximately 150°C. The bakery products obtained in this way are produced using a different manufacturing method from the so-called French toast, in which bread is soaked in a mixture of beaten eggs and milk, and is not reheated at the factory. It is assumed that it will be packaged and distributed at room temperature. Similarly, a bakery product (roll bread) in which 10 g of the oil and fat composition for spread or injection was injected into one roll (bakery baked product) was baked at 1300 W for 2 minutes using a toaster (manufactured by Sanyo Electric). The temperature in the center of the final roll was approximately 68°C. After the obtained reheated bakery product (bread) and reheated bakery product (roll bread) had cooled, four panelists sensually evaluated the texture on a four-point scale.
3 points: Very smooth, melt-in-the-mouth texture 2 points: Smooth, melt-in-the-mouth texture 1 point: Slightly smooth, melt-in-the-mouth texture 0 points: No change in smoothness or melt-in-the-mouth texture before and after reheating

<Results>
The results of sensory evaluation of texture and hardness are shown in [Table 1]. As a result, if an oil or fat composition in which the continuous phase is oil or fat and contains enzymes is applied or injected into bakery baked goods in advance, bakery products with a soft and juicy texture can be obtained by reheating. I understand. It was also found that when two types of α-amylases are used together, results equivalent to those obtained when each enzyme is used alone can be obtained.

Claims (6)

An oil and fat composition for coating or injection, the continuous phase of which is oil and fat, and containing one or more enzymes selected from the group consisting of glycolytic enzymes and proteolytic enzymes , the oil and fat composition being applied to bakery baked products. An oil and fat composition for causing one or more enzymes selected from the group consisting of glycolytic enzymes and proteolytic enzymes to act on baked goods by melting the oil and fat composition by reheating the bakery product coated or injected with . The oil and fat composition according to claim 1, wherein the oil and fat composition is a water-in-oil type oil and fat composition. 3. The oil and fat composition according to claim 1, wherein the glycolytic enzyme is one or more enzymes selected from the group consisting of amylase and hemicellulase. A bakery product characterized in that the oil and fat composition according to any one of claims 1 to 3 is coated or injected into a bakery baked product. 5. The bakery product according to claim 4, wherein the oil and fat composition applied or injected is melted by reheating to cause the enzyme to act on the baked goods. A method for producing a reheated bakery product, which comprises melting the oil and fat composition by reheating the bakery product according to claim 4 or 5, and allowing an enzyme to act on the bakery dough.